Gingered Carrot Salad
Published May 11, 1985
- Total Time
- 10 minutes, plus several hours' marination
- Rating
- Comments
- Read comments
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Ingredients
2 cups carrots, grated or shredded
1 cup grated jicama
¼ cup finely minced scallion
½ tablespoon grated fresh ginger
5 tablespoons vegetable oil
4 tablespoons rice vinegar
1 tablespoon Asian sesame oil
Salt and freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 152 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 2 grams fiber; 212 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place carrot, jicama, scallion and ginger in a bowl and mix well.
- Step 2
Beat vegetable oil and vinegar together. Beat in sesame oil. Pour dressing over carrot mixture and season with salt and pepper. Allow to marinate several hours before serving. Serve plain or on a bed of lettuce.
Private Notes
Comments
Really simple. The carrot and jicama meld well. The vinegar is a bit strong...3 tablespoons is probably enough.